Reviews & Comments

My family loved this. I will make it again

This recipe is decent, but easily improved. Cook's Country's recipe for this cake makes it better than this because it adds strawberry flavor to the pink layer, then a strawberry jam glaze that keeps the cake moist for days. You add 1/4 cup seedless strawberry jam and 3 drops red food coloring (optional) to the batter for the pink layer. The chocolate layer uses 1/3 cup chocolate syrup mixed with 2 tablespoons cocoa powder. After baking and cooling, brush 1/4 cup warmed seedless strawberry jam all over the cake before adding the frosting--Cook's Country makes a chocolate glaze that I also prefer making it my favorite cake of all time, it looks so pretty when you cut into it. @lessergoldfinch: Baking in a 9x12 pan would be hard as the batters are quite thick and you'd probably have trouble spreading one layer over the next without mixing them. If you don't care about presentation and want a marble cake, you could just swirl the batters gently together.

To janets: Have you ever had an Italian Neopolitan cookie? The white layer has almond flavor.

I haven't tried this yet, but how can you say this is the same triple flavor combo of the classic ice cream when the pink is almond flavored instead of strawberry? That's just wrong...

I don't like almond, so I added about 3/4 of a strawberry jello packet to the pink portion and I didn't have to color it. You could taste the chocolate and strawberry, but neither overpowered the other. Also, I was afraid of it turning out dry so I used 3 whole eggs with the white cake mix and 1/4 cup oil. It was not dry. And you can't beat the presentation. The family loved it for Mother's Day.